Recipes

Twice Baked Sweet Potatoes

Two times is a charm when it comes to these sweet, light, twice-baked taters. This side dish is so delicious, it could double as dessert – and no one will know how healthy it is.
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Cuisine Continental

Servings 6 servings
Calories 1076.46 kcal

Ingredients

  

  • 6 medium sweet potatoes
  • 1/4 cup(s) low fat sour cream
  • 1 ounce(s) skim milk
  • 2 tablespoon(s) packed brown sugar
  • 2 tablespoon(s) reduced saturated fat margarine, softened
  • 1/8 teaspoon(s) salt

Instructions

 

  • Heat oven to 375 F.
  • Pierce sweet potatoes with fork to allow steam to escape.
  • Bake about 45 minutes or until tender.
  • Cut thin lengthwise slice from each potato; carefully scoop out inside of potato, leaving a thin shell.
  • Mash potatoes in large bowl until no lumps remain.
  • Beat in sour cream and milk.
  • Beat in brown sugar, butter and salt until potatoes are light and fluffy.
  • Place shells in ungreased rectangular baking dish, 13x9x2 inches.
  • Fill shells with potato mixture.
  • Cover and refrigerate no longer than 24 hours.
  • Heat oven to 400 F.
  • Bake uncovered about 25 minutes or until potato mixture is golden brown.
  • (If baking filled shells immediately after mashing potatoes, bake about 20 minutes).

Nutrition

Calories: 1076.46kcalCarbohydrates: 184.34gProtein: 17.59gFat: 32.21gSaturated Fat: 9.39gCholesterol: 20.73mgSodium: 788.36mgFiber: 22.62gSugar: 71.73g

Keyword Healthy Bytes, Low Calorie, Low Fat
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